Classic Filipino Bread Recipes (Kababayan, Pan de Regla, Binangkal)

Summary

In this episode, the host showcases three Filipino panaderya classics: Kababayan, Pan de Regla (also known as Kalihim or Lipstick), and Binangkal. Each recipe highlights different techniques and ingredients, with Kababayan featuring a moist, sweet muffin-like batter, Pan de Regla using a unique filling made from stale bread, and Binangkal resembling a sesame-coated donut. The video emphasizes the resourcefulness of Filipino baking, offering a fun, informative guide to making these beloved treats at home, all while showcasing their distinctive flavors and textures.

Takeaways

• 😀 The episode is about Filipino panaderya classics, featuring three different recipes: Kababayan, Pan de Regla (Kalihim/Lipstick), and Binangkal.
• 😀 In part one, the host made ensaymada, pan de coco, and Spanish bread using one dough with different fillings and preparations.
• 😀 Kababayan is a Filipino muffin-like bread that is greased generously to create a distinct mound in the middle during baking.
• 😀 The baking method for Kababayan involves starting at a high temperature to allow the rise, then lowering it for a moist texture.
• 😀 Pan de Regla (also known as Kalihim or Lipstick) uses a dough made with bread flour, yeast, milk powder, and an egg, mixed using a stand mixer.
• 😀 A key feature of Pan de Regla is the unique filling made from stale pandesal, egg, margarine, milk, sugar, and red food coloring, forming a sticky batter.
• 😀 After resting, the dough for Pan de Regla is rolled out, filled with the red bread mixture, and then proofed for faster rising before baking.
• 😀 An egg wash is applied before baking Pan de Regla, which is done at 350°F for 12-15 minutes for a golden-brown finish.
• 😀 Binangkal is a bread similar to buchi, coated with sesame seeds, and made with a dough that includes flour, sugar, evaporated milk, vegetable oil, and vanilla extract.
• 😀 The dough for Binangkal is formed into small balls, rolled in sesame seeds, and then fried or baked for a crunchy, nutty exterior with a moist interior.

Q & A

What are the three panaderya classics being prepared in this episode?

The three panaderya classics being prepared are Kababayan, Pan de Regla (also known as Kalihim or Lipstick), and Binangkal.

What is the unique characteristic of Kababayan bread?

The most distinct characteristic of Kababayan bread is the mound in the middle, which is formed by greasing the pan generously with shortening or margarine.

How is the baking process for Kababayan different from other breads?

The baking process for Kababayan involves starting at a higher temperature (350°F or 180°C) for the first 5 minutes to get the rise, then reducing the temperature to 320°F for the remaining 10 minutes to ensure a moist and sweet texture.

Why is it important to grease the pan generously when making Kababayan?

Greasing the pan generously prevents the dough from sticking, allowing the bread to develop its signature mound and to not cling to the sides of the mold.

What is the significance of the filling used for Pan de Regla?

The filling for Pan de Regla is made from old pandesal, demonstrating Filipino resourcefulness by repurposing stale bread. It is combined with egg, milk, margarine, and red food coloring to form a sticky, thick batter.

How is Pan de Regla dough prepared and handled?

The dough for Pan de Regla is mixed using a stand mixer, then rested for about 30 minutes to rise. After punching out the air, it is rolled out, filled with the red dough, and then rolled up into portions before baking.

What is the function of the egg wash on Pan de Regla?

The egg wash on Pan de Regla adds shine and color to the bread, helping to give it an attractive golden finish after baking.

What is the baking temperature and time for Pan de Regla?

Pan de Regla is baked at 350°F (180°C) for 12-15 minutes until it reaches a golden brown color and the inside remains tender.

What are the main ingredients for Binangkal?

The main ingredients for Binangkal are all-purpose flour, bread flour, baking powder, baking soda, sugar, evaporated milk, vegetable oil, and vanilla extract.

How is the dough for Binangkal prepared before forming the balls?

For Binangkal, the dough is mixed, rested, and then formed into one-inch balls, which are rolled in sesame seeds before frying.